Easy Southern Blueberry Peach Crumble Pie Recipe
As we continue our “Pie of the Month” series, we are journeying into fruit pies. The month of April, on the BLOG, is all about “feeling fancy” and this pie fits right in! (This is actually a recipe from my sister and I’ll introduce you in a minute.) This Easy Southern Blueberry Peach Crumble Pie Recipe is full of flavor and texture! And if you are a peach lover, this one is for you. From the home-made crust, to the fresh fruit filling, and finally the brown sugar and oat crumble… this pie has it all and it just might become your new favorite dessert!
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First things first. Let’s talk about what makes this pie so special. Well, it’s because there are so many wonderful elements that are coming together to make the most perfect balance of both texture and flavor.
For example, you have the sweetness of the juicy peaches mingled with the tart pop of the fresh blueberries.
That contrast brings depth and dimension to the pie that nothing else can. Then it’s layered on top of a perfectly buttery, flaky crust. (This homemade pie crust recipe is so EASY and works well for just about any pie. Don’t be intimidated. You can totally make your own pie crust. I’ll show you!)
Finally, there is the topping. It’s not like a traditional top crust.
It’s a crumble and in my opinion, this is what really sends this dessert over the edge.
It makes the pie feel almost like it’s a southern peach cobbler and once again we have a completely different texture than the bottom pie crust.
All of these textural changes and flavor combinations are what make our foods enjoyable and interesting. If there are no changes in the mouth, the dish or dessert can be pretty boring. (Not to get too technical here.) But that won’t happen with this pie.
It will keep your tastebuds on their “toes”!
This pie uses both fresh peaches and fresh blueberries but don’t worry, if you are making this dessert out of season, frozen are just fine. I wouldn’t do canned peaches and I certainly wouldn’t do pre-made peach pie filling. Simply buy frozen, unsweetened blueberries and peaches and bake away!
As for where I live, Louisiana, peach season is in June. Which makes this the perfect SUMMER PIE!
We actually have a Peach Festival in a town about 1 1/2 hours from my house and that is the perfect place to buy my produce for this old-fashioned favorite dessert!
Click here to learn all about the Peach Festival in Ruston, LA!
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Secondly, let’s talk about the inspiration for this pie, my sister. I can’t remember which holiday she brought this dessert to years ago, but I know that I was hooked the moment I took the first bite. And me posting about it this month is actually neat because yesterday was National Siblings Day and I didn’t even realize that. (I plan my content months in advance.) So this homage to my one and only sister is not only appropriate, but timely.
She is my older sister and we are 7 years apart. By the time I was old enough to remember anything she was well into her teen years. I’m sure I often pestered her by trying to hang around all of her high school buddies but for the most part she took care of me. I will never forget her blaring Alanis Morisette in her bedroom (the album Jagged Little Pill) or when she showed me how to put jalapeno slices on my fried fish. (HA)
Of course with the age difference also came moments of disagreements. One of our biggest disagreements was about the ceiling fan in our bedroom. (We had to share a room.) She wanted the fan on and I didn’t. There was a battle just about every night about that one silly thing. And I can’t remember who won, but I’m sure there was a rotation. (LOL)
In adulthood we have remained close through the years even though we live in completely different states. I’m in Louisiana and she has resided both in Texas and Arkansas (currently). She is a wife and a mother to two beautiful, grown kiddos and has recently experienced an “empty nest” and becoming a “mother-in-law”.
In terms of baking, she’s the best. She loves to bake and serves both her church and community with her talents. Her cakes, cookies, and other goodies are simply beautfiul and delicious!
(I’m hoping she will open up a bakery where she lives soon!)
I’m forever grateful for her friendship, prayer, encouragement, support and dessert recipes that I can take inspiration from or just flat out copy to bring to you! (HA)… especially since this has become my all time favorite pie recipe!
Tips for the Easy Southern Blueberry Peach Crumble Pie Recipe:
- It is important that you allow the fruit to sit in the cornstarch and lemon juice/sugar mixture for at least 15 minutes. This allows the natural juices to come out of the fruit to make your “sauce” for the pie. Don’t skip this step. It’s important.
- I have never had a problem with my pie cooking over in the oven because my pie dish is a little bit larger, but if you are worried at all, then place a baking sheet underneath your pie. This will save you a headache and tough clean up if it happens to seep over the edges. (Possible with a smaller pie dish.)
- Egg wash on the crust is optional. I didn’t do it on this pie but you can feel free to brush the edges of your pie before you bake it. It will give the crust a nice glossy finish.
Make the Easy Southern Blueberry Peach Crumble Pie Recipe with me on YouTube!
Easy Southern Blueberry Peach Crumble Pie Recipe Ingredients:
For the Crust:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
For the Filling:
- 2 cups ripe peaches (or substitute frozen)
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 2 cups blueberries
- 2 tablespoons cornstarch
For the Topping:
- 1 cup all-purpose flour
- 1/3 cup of white sugar
- 1 stick of butter
- 1/3 cup of rolled oats
- 1/3 cup of brown sugar
Easy Southern Blueberry Peach Crumble Pie Recipe Instructions:
Making the Crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.
- Once the pie crust has finished resting in the fridge, place it onto a lightly floured surface to roll out.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Be sure to put flour on top of the dough and the rolling pin to make sure that it doesn’t stick.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife but leave enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to do a ribbon method with my fingers.
Making the filling:
- First, toss the fruit, cornstarch, lemon juice, and sugar in a bowl and let it sit for 20 minutes.
Making the topping:
- First, mix the flour, white sugar, brown sugar, oats, and butter in a small bowl until it becomes a crumble.
Putting it all together:
- First, pour the blueberry peach mixture into the pie shell in a single layer.
- Second, pour the sugar and oat crumble mixture on top of the fruit in the pie shell and cover it completely.
- Third, place a couple of blueberries and small slices of peach in the center of the pie for presentation.
- Then, place into a 350-degree oven and bake for 55 minutes.
- Once the pie is finished baking, and has a nice golden brown crust, let the pie cool for about 20 minutes.
- Finally, serve while warm with a scoop of vanilla ice cream and enjoy!
Storage for the Easy Southern Blueberry Peach Crumble Pie Recipe:
- Leftovers can be kept at room temperature covered in plastic wrap for up to 2 days.
- For the fridge, wrap the pie in plastic wrap or store in an airtight container for up to 5 days.
What are the Macros for the Easy Southern Blueberry Peach Crumble Pie Recipe?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
- Calories – 485.75
- Protein – 5.5 grams
- Carbs – 60.25 grams(net)
- Fat – 23.3 grams
Check out some of my other pie recipes!
Bread Pudding Pie – New Orlean’s Style
The Best No Bake Chocolate Peanut Butter Pie
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Easy Southern Blueberry Peach Crumble Pie Recipe
Equipment
- 1 Pie dish
- 1 large bowl
- 1 small bowl
- Plastic wrap
- 1 Rolling Pin
Ingredients
For the Crust:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
For the Filling:
- 2 cups ripe peaches or substitute frozen
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 2 cups blueberries
- 2 tablespoons cornstarch
For the Topping:
- 1 cup all-purpose flour
- 1/3 cup of white sugar
- 1 stick of butter
- 1/3 cup of rolled oats
- 1/3 cup of brown sugar
Instructions
Making the Crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.
- Once the pie crust has finished resting in the fridge, place it onto a lightly floured surface to roll out.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Be sure to put flour on top of the dough and the rolling pin to make sure that it doesn’t stick.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife but leave enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to do a ribbon method with my fingers.
Making the filling:
- First, toss the fruit, cornstarch, lemon juice, and sugar in a bowl and let it sit for 15 minutes.
Making the topping:
- First, mix the flour, white sugar, brown sugar, oats, and butter in a small bowl until it becomes a crumble.
Putting it all together:
- First, pour the blueberry peach mixture into the pie shell in a single layer.
- Second, pour the sugar and oat crumble mixture on top of the fruit in the pie shell and cover it completely.
- Third, place a couple of blueberries and small slices of peach in the center of the pie for presentation.
- Then, place into a 350-degree oven and bake for 55 minutes.
- Once the pie is finished baking, and has a nice golden brown crust, let the pie cool for about 20 minutes.
- Finally, serve while warm with a scoop of vanilla ice cream and enjoy!
